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Thursday, April 26, 2012

French ~ Pissaladiere

Finally... I baked and tasted Pissaladiere... Been wanting to make this for a long time.... but didn't have the opportunity. Just incase you are wondering why... my dearest beloved daughter, who is a fussy eater hates anchovies...

Its a PERFECT timing that she is in France and I dont have to feel guilty that we are indulging in good food when she is not home...

that's my girl...(at Arc De Triomphe)... and she is coming home tomorrow

What a shame ...Channel 9 didn't know how to spell 'CHOIR'...

﻿﻿Pissaladiere uses a lot of onion... 1.5kg!!!

When H finished slicing the onion (thank you darl...you saved me from crying my eyes out...), he looked at the mountain of onion rings, "Are you sure? So much onions used...".
But once cooked, it became 'mush and jam' like.. just nice to spread over the dough.

It tasted good... the sweetness of the onion, the saltiness of the anchovies.. but there is one problem...
eating too much onions...gives me wind!!! makes me wonder...
how the French deal with this....

Recipe (serve 4-6)(tweaked and adapted from The Food of France)

40g butter

1 tablespoon olive oil

1.5kg brown onion thinly sliced

2 tablespoon of thyme

20-25anchovies﻿ halved

100g pitted Kalamata olives -halved

dough

2teaspoon dried yeast

250g bread flour

1/2 teaspoon salt

3 tablespoon olive oil

125ml warm water plus extra 35ml

Heat butter and olive oil in a big frypan. Saute the onion with half the thyme until soft (about 45 minutes). Season to taste and put it aside to cool.

Dough : mix yeast with warm water and leave it for 10 minutes. Sift flour into a mixing bowl, add salt. Make a well, add salt, olive oil and yeast mixture. Knead (uisng electric mixer) for about 10 minutes or until the dough is smooth, soft and pliable. Proof for 1 hour or until double in size.

Pre heat oven to 200C.

Roll out the bread dough into a rectangular baking tray 34x26cm.

Brush with oilve oil and spread the onion mixture.

Lay the anchovies in lattice pattern and arrange the olive in the middle of the diamond.

I luv everything French ..... And the combination of anchovies n onions can never go wrong. I am a big anchovies lover but the husband hates it ...... looking for an opportunity when I can make it :) Take care Hugs

I like the sound of it (although I can't pronounce it!)....so it's like an onion and onion pizza with anchovies and olives? Mmmm....think I'll love this! Looks really pretty too. Please send some over!!!

This is such a cooool recipe, Lisa!! So much interesting flavours and use of ingredients, never had anything like it before. Would love to try! And I like the feeling of wanting to make sth for so long and finally getting the chance to do it. So happy for you haha. Thanks for sharing this French recipe!!